Tea Sandwiches

Teatime Finger Sandwiches

This recipe makes 27 sandwiches, which will feed roughly 6 people (allow 3-5 finger sandwiches per person); however, the recipe steps break down how much of each ingredient is on each sandwich, so you have the freedom of making as many or as few sandwiches as you need.

Directions

For watercress sandwiches: Lay out 3 pairs of wheat bread. Using a butter knife, spread 1 tablespoon of butter or less on each exposed side of the bread slices. Distribute 1/2 cup watercress evenly across 3 slices of bread. With remaining slices, assemble sandwiches by placing buttered side of the bread down on top of watercress. Cut off crusts and slice each sandwich into 3 mini sandwiches.

For cucumber cream cheese sandwiches: Lay out 3 pairs of white bread. Using a butter knife, spread 1 tablespoon of cream cheese or less on each exposed side of the bread slices. Distribute 1 tablespoon or less of mint leaves evenly across 3 slices of bread, then top with 9 thin slices of cucumber. With remaining slices, assemble sandwiches by placing cream cheese side of the bread down on top of cucumbers. Cut off crusts and slice each sandwich into 3 mini sandwiches.

For salmon sandwiches: Lay out 3 pairs of rye bread. Using a butter knife, spread 1 tablespoon of mayonnaise or less on each exposed side of the bread slices. Distribute entire package of salmon slices evenly across 3 slices of bread. Garnish salmon with a light squeeze of lemon juice. With remaining slices, assemble sandwiches by placing mayonnaise side of the bread down on top of salmon. Cut off crusts and slice each sandwich into 3 mini sandwiches.